Flax Bread (Focaccia Style)

2 cups organic golden flax seed meal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon stevia
5 beaten eggs
½ cup water
1/3 cup grapeseed oil
Preheat oven to 350 F. Prepare a 10 x 15 baking sheet pan (with sides) with oiled parchment paper or a silicone mat.
Whisk dry ingredients well.
Add wet to dry and combine well. Make sure there are no obvious strings of egg white hanging out in the batter.
Let batter sit for a minute or two to thicken up (but not too long, you still want to be able to spread it).
Pour batter on pan. Because it’s going to tend to mound in the middle you’ll get a more even thickness if you spread it away from the center in a rectangle an inch or so from the sides of the pan.
Bake for 17 to 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
Cool and cut into the size slices you desire.

Optional add in’s or sprinkle on top of the batter on pan:

  • Italian seasoning and/or raw shredded Parmesan cheese
  • Sundried tomatoes
  • Sliced Olives
  • Cinnamon and Stevia sprinkled on top

About the author

cnp4you@gmail.com Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth. Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification. You can also find her on Facebook and Google+